CHEF 2620 - Culinary Management Credits: 3
This course is designed to prepare students for the transition from employee to supervisor in a food service operation. Students will learn to identify and evaluate various leadership styles and develop skills in human relations and personnel management. Course content also includes employee training, motivation and evaluation techniques, laws and regulations that affect restaurant and foodservice operations, and employee benefits.
Prerequisite: CHEF 1120
Semester: Fall & Spring
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